Frango piri piri (Peri Peri chicken)

One of the spiciest recipes in Portugal, and probably the most famous. Chicken Peri Peri is one of the most sought after chicken recipes.

Mind the spicyness, you can either do it vulcano hot or milder!

Ingredients

(serves 2)

• 1 Chicken (butterflied or in pieces)
• For the sauce:
• 4 peri peri chilis (any chili will work*)
• 2 garlic clove
• 1 teaspoon of paprika
• 1/2 Red bell pepper
• Olive oil (virgin) or vegetable oil
• Salt, to taste
• Juice from 1 lemon
• Handful of coriander (or parsley)
*The stronger you go on the scollville scale
when you choose chilis, the hotter the
sauce will be. You can always reduce the
number of chilis

Instructions:

• Open the chilis and clean the seeds. Chop the garlics and cut the bell
pepper.Put eveything on a mixer (blender). Cover roughly 90% of the
ingredients with the oil.
• Chop the coriander and mix it together with the rest. Add the paprika powder
as long as seasoning it with salt. Squeeze the lemon. When you have everything
blend it until you get a smooth sauce.
• Pre heat your oven to 180 celsius or 350 Fahrenheit
• Season the chicken with salt (the larger the pieces the more salt you can
season it) and pan fry the chicken to get a bit of golden crust on the skin.
• Put the pan fryed chicken on a oven suitable recipient, and using a kitchen
brush and baste the meat with the sauce. Leave some to top off the cooked
chicken (it’s a very refreshing touch on the chicken!)
• Put the chicken into the oven. If you re using a big chicken you can always
cook it covered in aluminium foil for the first 30 minutes. After that you can
remove the aluminium foil to get a nice crisp look. Cooking time depends on the
amount of chicken cooking, but never less than 45 minutes (unless you re doing
just breasts).
• Put it on a serving tray, put some fresh peri peri sauce on top and enjoy!

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Peri Peri chicken – recipes ENG

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